Waterzooï of Chicken is a traditional Belgian recipe for a classic dish of stewed chicken and vegetables where the stewing liquid is made into a sauce by the addition of egg yolks and sour cream. The full recipe is presented here and I hope you enjoy this classic Belgian version of: Waterzooï of Chicken.
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Waterzooi is a Flemish word that literally means 'boiling water'. Effectively the meat is stewed in flavoured stock which is then converted to a sauce.
Ingredients:
1 chicken (about 1.8kg jointed into serving pieces)
2 celery sticks, julienned
3 large leeks, julienned
1 onion, finely diced
1 onion (whole)
2 cloves
6 parsley sprigs
100g butter
100ml white wine
500ml white stock
4 egg yolks
250ml sour cream
2 tbsp parsley, finely chopped
1 tbsp butter, softened
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan and when foaming add the celery, leeks and diced onion. Cover and sweat gently for about 10 minutes, or until soft. Now add the parsley then stud the cloves into the whole onion and add this as well. Add the wine, bring to a simmer then cover and cook gently for 20 minutes.
Remove the onion and parsley then add the chicken and the stock. Bring to a boil, reduce to a simmer then cover and cook gently for about 1 hour over low heat. At the end of this time whisk together the egg yolks, sour cream, chopped parsley and softened butter.
Remove the chicken from the pan, place in an oven dish, cover and set in the oven to keep warm. Take the pan off the heat then, pouring in a steady stream, whisk in the egg mix. Season to taste then whisk to mix before heating the sauce gently for 1 minute to thicken (do not boil).
Transfer the chicken to a serving bowl, pour over the sauce then serve.
